Sticky Sriracha Chicken Noodles

Sticky Sriracha Chicken Noodles

Serves: 2–3

Prep Time: 10 mins

Cook Time: 20 mins

Ingredients:

For the Chicken & Sauce:

600g chicken breast or thigh, cut into bite-sized pieces

2 tbsp cooking oil

4 tbsp soy sauce

3 tbsp hoisin sauce

2.5 tbsp honey

1.5 tbsp sriracha (adjust to taste)

1.5 tsp garlic paste

For the Noodles:

150–200g dried noodles (egg noodles or your choice)

Water, for boiling

Instructions:

1. Cook the Chicken:
   Heat 2 tbsp of oil in a deep pan over medium-high heat. Add the chicken and cook until golden brown and cooked through (about 6–8 minutes). Remove from the pan and set aside if needed.

2. Make the Sauce:
   Lower the heat to medium-low. In the same pan, add garlic paste and cook for 30 seconds until fragrant. Stir in the soy sauce, hoisin sauce, sriracha, and honey. Mix until well combined.

3. Simmer the Chicken in Sauce:
   Return the cooked chicken to the pan. Stir to coat evenly in the sauce. Let it gently simmer (not boil) for 5–8 minutes, stirring occasionally, until the sauce thickens and sticks to the chicken.

4. Cook the Noodles:
   While the chicken simmers, bring a pot of water to a boil. Add your dried noodles and cook according to package instructions (usually 4–5 minutes). Drain well.

5. Combine & Serve:
   Add the drained noodles directly into the pan with the chicken and toss everything together until the noodles are fully coated in the sticky sauce.

Optional Add-ins:

Sliced spring onions, sesame seeds, or a squeeze of lime for garnish

Stir-fry veggies (like peppers, broccoli, or baby corn) – add them in with the chicken or after